• Bruni

Breakfast Buns with Nutella

Updated: Jan 16, 2019

Plump and pillowy rolls with lots of chocolate inside.

What else to add… enjoy while they last! :)

Yield: 9 large buns

Active time: 15minutes prep + 1.15 hr proofing&rest + 15 minutes prep + 15-20 minutes baking

Tin: baking tray



- 3 cups (450g) all-purpose flour + up to 1/3 cup (50g) for kneading

- 1/2 cup (125 ml) full-fat milk, at 38C

- 25 g active bulk dry yeast or 1 pack (7g) active dry yeast

- 150g unsalted butter

- 5 Tablespoons granulated white sugar

- 3 large eggs, room temperature

- pinch of salt

*1 cup = 250ml cup


- 250g Nutella, room temperature

Egg Wash:

- 1 large egg mixed with 1 Tablespoon full-fat milk


1. Proof the yeast: Mix 1 Tablespoon of sugar with milk and warm up to 38C, make sure the sugar dissolves fully. Add dry yeast to the mixture or if you work with active bulk dry yeast mix it with 25ml milk until smooth consistency is achieved and then add to the milk/sugar mixture. Sprinkle with a little bit of flour. Cover with foil or kitchen towel and leave in warm place for 15 minutes. You should see the yeast foaming and bubbling up. If this does not happen within 15 minutes you should start again.

2. Prepare the dough: Mix eggs with sugar and salt (2 minutes on medium speed), add melted butter and mix on low speed until combined. The mixture should be lukewarm. Sift the flour into the large bowl - the bowl should be big enough to let the dough triple in volume. Pour in warm butter/egg mixture and add yeast mixture (from Step 1). Knead the dough until it’s elastic, soft and pulls away from your hand (8-10 minutes by hand). If you have stand mixer then attach dough hook and let it work on medium speed for approx 7 minutes. If the dough is too loose add more flour but just 1-2 Tablespoons at a time (too much flour will result in hard buns). Once done sprinkle 1 Tablespoon of flour on top of the dough and cover with foil or kitchen towel. Place for 30 minutes in a warm place to let the yeast work its magic. After that time knead again for 2 minutes. Again cover up with the foil and let the dough rest for 30 minutes.

3. Preheat oven to 180C. Line baking tray with parchment paper or silicon matt.

4. Form the buns: Divide the dough into 9 equal parts, flatten each disc to form 3cm thick circle then place 1 big Tablespoon of Nutella and wrap it into little parcel. Transfer roll into the baking tray - keep the uneven ends at the bottom when placing on the baking tray. Let the buns rest for 15 minutes in warm place before baking. Apply egg wash just before baking (for the shine).

5. Bake at 180C for 15-18 minutes or until golden brown.


1. Check out some info on yeast proofing and optimal temperature.

2. We are kneading twice: 2x30minutes. You can cut the resting phase to 30 minutes and 1 kneading only but it does have an impact on texture (more dense).

3. Storage: best eaten within 2 days. I don’t recommend freezing.

4. You may opt to use Homemade Hazelnut Chocolate Spread.

Jazz it up:

1. Filling: you can replace Nutella with any seasonal fruit. Blueberries/Blackberries/Raspberries/Peach work well in this recipe. If you opt to use wet fruit (like Strawberries) sprinkle some semolina or breadcrumbs on the dough before placing the fruit. You can add some sugar/cinnamon on top of the egg wash just before baking (for the crunchy skin).

2. Shape: you may opt to roll the dough into rugelach shape. Roll the dough into 1cm thick circle, cut triangles, place 1 Tablespoon of Nutella, close it tightly and roll into rugelach shape.

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